Coat the cut potatoes well with a little olive, preferably, or
vegetable oil and roast them on a cookie sheet in a 350° oven until
tender, about 30 minutes*, give or take, stirring occasionally.

Transfer the potatoes to a large bowl. Add the remaining
ingredients while the potatoes are still warm, and stir. Serve warm or
cool.

*Cook's Note: Cooking time will vary depending on your oven and how much you have in there. I doubled this recipe (plus a little) when cooking for 25 guests, placing 2 sheets of potatoes on different levels in the oven, and ended up roasting the potatoes for close to an hour.